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As soon as Winter hits, there is one thing I crave. Soup. It’s warming, almost insulating properties feel like a hug on the inside. Whether it be a smooth, blitzed soup or a chunky textured version, it is my food of choice, seeing me through the short, wind blown days of our coldest season. Today I share with you my Warming Winter Vegetable Soup. Developed specifically to battle cold viruses and yet be thoroughly enjoyable to eat.

Warming Winter Vegetable Soup

While, to ease sore throats, this soup can be blitzed, the soft, gently cooked vegetables are easily swallowed. Making the most of what was left in the fridge at the end of the week, turned this soup into a five star recipe. Also using frozen vegetables is a good way to bulk out this dish. Adding in anything that will work with the slightly sweet, spicy flavour.

Warming Winter Vegetable Soup

Winter root vegetables have a natural sweetness, more so after the first frosts. While deep green, leafy brassica’s, rich in iron, provide a more meaty, sometimes slightly bitter taste. Together, in this Warming Winter Vegetable soup, the flavours come together and perfectly compliment each other. Spiked with warmth from the chili adding a more lasting warmth.

Warming Winter Vegetable Soup

Since this soup is a comforting and warming, adding freshly sliced mild red chili and spring onions to the top provides a burst of freshness. Almost a zesty burst hits the tongue when warming and cold hits. Not only does the addition of fresh parsley look good, it also provides extra Vitamin C!

All of the vegetables in this recipe should be cut into small dice, starting with the onions and leeks.

Turn the heat to medium, allow the oil to warm, add the chopped leeks and onion. Also add 1/4tsp salt, sauté until softened but not browned.

Next add the carrots and celery, again cook until softened.

Now add the garlic and fresh thyme. Pour over enough water to cover the vegetables.

Cut the cabbage into thin strips and chop the beans into thirds, then add these to the pan. Also prepare both the potato and swede and add to the soup.

Finally add the lentils and pearl barley, top the pan up with water so the vegetables are just covered. Crumble in a stock cube and add a good grinding of black pepper. And also the chili flakes to your preference.

Bring the soup up to a simmer, place a lid on the pan.

Simmer until the root vegetables are tender – approximately 30 minutes.

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Because most soups, including this Warming Winter Vegetable Soup, are easily made and easily stored, making a big batch seems to make good sense. More so in the Winter, when after a long, cold day, comfort is merely moments away. Since frozen soup can be popped from its container into a saucepan over a gentle heat, with the addition of a little extra water and reheated. Most importantly, dinner or lunch is only a little stirring by the stove away.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Here on Feasting is Fun we encourage sharing. Whether it be bakes freshly made in our kitchens, or inviting friends and neighbours round for a cup of tea and a natter. As part of this I get asked by different companies to review products or produce. Resulting in me getting to share with you, my lovely readers, great products that really do earn their place in the kitchen. Today I share with you the Elizabeth Harris Perfect Cupcake Decorating Kit Review.

Elizabeth Harris Perfect Cupcake Decorating Kit Review

Elizabeth Harris learned to bake when she was young, in her Mum’s kitchen. Her love and passion deveolped over the years and she is now renowned for making bespoke cakes for every occasion. Developing her own product range, including the Perfect Cupcake Decorating Kit, is a step further to equipping and teaching others how they too can create stunning cakes.

Few people have the luxury of large kitchens with empty cupboards waiting to be filled. Items that take up valuable storage space need to earn their place. Everything needed, except for ingredients, to decorate a cupcake is contained within the sturdy, neat tin. First impression when handling the tin and it’s contents is of quality as well as a beautiful design.

Elizabeth Harris Perfect Decorating Cupcake Kit tin and contents.

Neatly packaged within the tin are the following items:

12 cupcake cases.

3 piping nozzles of different sizes and shapes.

Cupcake corer, used to remove the centre of a cupcake so that it can be filled.

Three of the many designs that can be made using the Elizabeth Harris Perfect Cupcake Decorating Kit

Since the instruction guide provides a reliable cupcake and buttercream recipe, it is ideal for those who are just learning to bake. Likewise, the quality of the nozzles and variety of decorating designs is perfect for both the inexperienced and more proficient cake decorator. A washable reusable piping bag not only helps the environment, but also saves money on buying their disposable counterparts. Finally the addition of a cupcake corer allows the baker to fill the cupcake with a sweet surprise.

While reviewing the kit, the basic cupcake recipe included in the instruction guide was used. Three different flavoured cupcakes were made. Vanilla, rose and lemon and peach with an apricot jam filling. Flavour extracts were used for the cake batter and food colours for the buttercream. The recommended buttercream recipe was also used.

Add 1tbsp of flour, vanilla extract and slowly beat in the eggs to the mixture.

If using flavourings add and beat into the mix.

Gently fold in the remaining flour, adding 1-2tbsp milk until the cake batter just drops from a spoon (dropping consistency).

Spoon the cake batter to half fill each cupcake case.

Place the muffin tin in the centre of the oven and bake for 10-15 minutes.

The cupcakes are baked when they are golden in colour and an inserted cocktail stick comes out clean. As soon as the cupcakes are baked remove from the oven.

Making and baking the cupcakes.

Allow the cupcakes to cool for 10 minutes in the tin then remove and place on a cooling rack to completely cool.

For apricot jam filled peach cupcakes, once cool, place the cupcake corer on to the centre of the cupcake. Twist until the corer touches the top of cupcake. Remove and add 1/2tsp of jam. Press the top of the corer and the cake plug will be released. Place on top of the jam filled cupcake. Continue until each cupcake is filled.

Proceed to pipe a hydrangea pattern, using the medium star nozzle, as detailed in the instructions. See below for buttercream recipe.

Whisk the butter in a bowl until softened. Add the icing sugar and whisk slowly to start, increasing in speed. Add milk if the mixture is too stiff. Continue whisking until the buttercream is pale and fluffy. Divide the buttercream into separate bowls and colour as desired. A cocktail stick dipped into gel colouring allows control of depth of colour. While carrying out the review I created a light and dark orange. Finishing the frill and hydrangea cupcakes with these colours.

Two different coloured icings.

While simply spooning alternate colours into a piping bag gave the hydrangea cupcakes a pretty, range of colours. Just like on a real flower.

Using deep orange buttercream with the flat nozzle fitted to the piping bag, the frilled cupcakes were decorated. Since the nozzle was the wrong way round each frill faced downwards creating a ballerina tutu effect. Gold sugar balls topped off these vanilla cupcakes.

Finally the rose and lemon cupcakes, topped with a deep red edged cream frosting. A technique that is easier than it looks. Since, as suggested in the instructions dual coloured icings can be spooned either side of the piping bag, fitted with the large star nozzle, giving a pretty coloured rose when piped. Yet a different effect can also be achieved by dipping the blunt end of a wooden barbecue skewer into your chosen colour food colour. Place the gel end of the skewer into the empty piping bag, nozzle attached and wipe the gel up once side of the bag. Repeat on the other side. Fill the bag with uncoloured buttercream.

To decorate, squeeze out some buttercream into a bowl until the colour starts to show. Spoon back into the piping bag. Starting in the centre of a cupcake, keep an even pressure and pipe a swirl as detailed in the instructions. As each cupcake is frosted the intense colour will pale in colour. Finally giving variation, similar to real roses.

After washing, drying, reusing and storing every part of the Elizabeth Harris Perfect Cupcake Decorating Kit, I am thoroughly impressed. The instructions are clear and easy to wipe down for the messy baker! Each piece of equipment feels strong and sturdy. Three decorating ideas are given, each with great photos and easily understood. More ideas are available on Elizabeth’s YouTube channel here.

Elizabeth Harris Perfect Cupcake Decorating Kit is available to buy from larger Home Bargains stores nationwide. An ideal present for a beginner baker, or someone who bakes but wants to learn decorating techniques. Finally a warning, cake decorating can become addictive. Elizabeth Harris has a beautifully designed range of cake decorating equipment, bakeware and items for the kitchen, simply visit herwebsite.

Carrying out reviews allows access to products that I may not normally come across. Creating cupcakes with this Perfect Cupcake Decorating Kit taught me new decorating techniques. Also, developing new cupcake recipes is always a bonus. Quite often I give away reviewed products. Not so with this kit. It has found a permanent home in my newly decorated kitchen. It will be bought and given as gifts.

Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Elizabeth Harris sent me the Perfect Cupcake Decorating Kit to review. I was not paid for carrying out this review or writing this blog post. All opinions, observations, product/ingredient recommendations are mine alone. No part of this blog post may be copied or reproduced without the written permission of the owner. Please see my Disclosure Policy.

Welcome to a New Year and a whole host of recipes and product reviews to come here on Feasting is Fun. Easing into 2018 with a simple, yet stunning and delicious bake, is this Pomegranate Lemon Drizzle Bundt Cake. While making the most of seasonal pomegranates which are readily available in most larger shops at this time of year. Also added is a healthy dose of lemon, helping our bodies fight off any nasty bugs. We are almost making a health food here!

Pomegranate Lemon Drizzle Bundt Cake

Since this cake has such a light texture the additional crunch from the pomegranate seeds provides added texture and flavour. Inside the cake their juices release, complimenting the lemon zest. While the garnet nuggets used for decoration provide an unexpected fresh burst of juice. Meanwhile the lemon drizzle lends an intense, lemon tang on the tongue.

Pomegranate Lemon Drizzle Bundt Cake

Each bundt pan is different. Yet some share similar moulding, creating a range of pans. Lemon Lime Gin Heart Bundt Cake uses the elegant heart pan which has the same deep grooves as the elegant party Bundt used here. Deep, regular grooves define the entire shape of the baked cake. Indeed a light dusting of icing sugar would enhance, in a much simpler way, the outline of this bundt cake. A useful tip should the drizzle icing be a step too far!

Note: you will need a 10 cup Bundt Pan (tin) for this recipe. If using a smaller tin ensure that it is not filled more than 2/3 full. Also for guaranteed release of the cake once baked I highly recommend using Wilton cake release. Spray or brush on to the inside of the bundt pan, taking care to cover every part.

First of all prepare the Bundt pan as detailed above.

Place the butter, sugar and salt into a large bowl. Whisk together until pale and creamy.

Next add all 4 eggs, sour cream and vanilla extract. Sift the flour and baking powder on top of the wet ingredients. Finally add the finely grated zest of two lemons and 125g of pomegranate seeds.

Carefully fold the ingredients together until fully combined.

Spoon the cake batter into the prepared Bundt pan. Smooth the top for an even finish.

Making the cake batter.

Place the cake into the centre of a preheated oven and bake for 1 hour 15 minutes – 1 hour 30 minutes.

The cake is baked when it is golden in colour, shrinking away from the sides of the tin and an inserted skewer comes out clean.

Once baked remove the cake from the oven and allow to cool in the tin for 10 minutes.

After the initial cooling time has passed turn out the cake on to a cooling rack.

Leave to cool completely before decorating.

Baking and turning out the bundt cake.

While the cake is finishing cooling prepare the lemon drizzle.

Into a bowl containing the sifted icing sugar add the juice of one lemon. Stir until thoroughly combined and free from any lumps.

As soon as the cake is cool it can be decorated.

Place the cake on to a plate or board.

To decorate, use a teaspoon to pour approximately 1/2 a tsp of lemon drizzle on to each groove of the cake. Start at the top of the cake and work around until each groove has icing reaching the base both on the inside and outside.

Top each indent on the cake with a pomegranate seed, adding an additional two seeds, or more, to each groove.

A slice of Pomegranate Lemon Drizzle Bundt Cake

Serve the cake sliced with a complimentary drink (lemon tea goes well) and a smile.

Store the cake covered securely in cling film, or alternatively in an airtight container and eat within 5 days. During warmer weather it is advisible to refridgerate this cake.

If you have enjoyed this recipe for Pomegranate Lemon Drizzle Bundt Cake you may also like these:

Bundt Cakes are a real favourite of mine. While the pans may be on the pricey side, look on eBay for special offers, theyproduce outstandingly beautiful cakes with very little effort required from the baker. No further decoration is ever actually needed for a Bundt cake. Yet it is fun to play around with icing and additional decorations, as seen in the examples above. When baking a Bundt cake you can be sure to produce a show stopper every time.

Whatever you are making, baking and creating in your kitchen, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or replicated without the written permission of the own. Please see my Disclosure Policy for full details.

When it comes to entertaining, especially during busy times of the year, it’s really handy to have a few no bake recipes tucked up your sleeve. Also, should you need to transport your creation, something that won’t leak all over the car and travels well is a definite bonus. These Cherry Bakewell Rocky Road Bars tick all the boxes and taste utterly delicious to boot!

Cherry Bakewell Rocky Road Bars

Since McVities Digestive Nibbles became available I take full advantage of skipping the ‘biscuit bashing’ step. Similar to my recipe for Caramel CrunchRocky Road Bars. Anything that makes life easier is a bonus in my book. Chocolate covered biscuit balls combine with whole, toasted almonds, providing great crunch and texture. While glacé cherries and mini marshmallows add sweet chewiness, held together in a thick chocolate sauce.

Cherry Bakewell Rocky Road Bars

Each bar is finished with a double chocolate drizzle, flaked toasted almonds, more glacé cherries and sparkling silver balls. Most of all, the combination of ingredients ensures traditional cherry bakewell flavours are in every chewy, crunchy, delightful bite. Resulting in a delicious sweet treat that is as ideal to make and serve at home as it is easy to transport.

Cherry Bakewell Rocky Road Bars

Each one of these Cherry Rocky Road Bars is a feast in itself. What better time to share these with friends and family, than over the holidays. Since sharing food makes it taste so much better, these also make a great edible gift. Pop into cellophane bags tied with festive ribbon and give as gifts. A perfect festive treat.

First of all line a 22.5cm x 30cm (9” x 12”) deep tin with aluminium foil.

Next, into a large microwaveable bowl add the milk and dark chocolate, broken up or chopped into pieces. Also add the butter and sea salt.

Heat the chocolate and butter in the microwave, on medium power for 30 seconds at a time. Stir the mixture between each heating burst. As soon as the chocolate and butter start to melt stir continuously until completely liquid.

Add the golden syrup and stir to combine. Stir in the almond extract if using.

Mix to combine all of the ingredients, ensuring everything is slicked with the chocolate mixture.

Spoon the mixture into the prepared tin, pressing with the back of a spoon and making sure that the tin is filled evenly.

Cherry Bakewell Rocky Road Bars

Break up the milk and white chocolate and place into separate heatproof, microwaveable bowls.

Heat separately, as before, on medium. Stir after each heating burst until the chocolate is completely melted.

Preparing the chocolate drizzle

Starting with the milk chocolate, use a teaspoon to diagonally drizzle the chocolate over the rocky road.

Continue with the white chocolate in the same manner.

Milk and white chocolate drizzle

While the chocolate is still un-set, sprinkle over the flaked almonds. Place the cherries evenly over the flaked almonds and finally scatter over silver balls for extra sparkle.

Finishing the rocky road and then cutting into even bars.

Cover the tin tightly with aluminium foil and place in the fridge, or somewhere cool to set. I actually placed the tin in our very cold porch overnight!

Once set, lift the block of marshmallow and chocolate loveliness out of the tin. Peel away the foil and place on to a board.

Using a sharp knife cut across the width of the block, dividing it into four equal portions. Cut downwards through the middle and then again through the middle of each larger quarter, creating 24 individual bars.

Cherry Bakewell Rocky Road Bars

Serve on a pretty tray or platter. A silver tray highlights the silver balls on top of each bar, giving them a festive look.

Store in an airtight container, keep in the fridge during warmer weather. They will keep for up to one week, if they last that long!

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Making food for others is one of life’s greatest pleasures. Since taking time to create something special to be shared amongst those you love, care and appreciate is not only fun, but also a great way to show that you are thankful to have them in your life. Especially during Christmas time, sharing is important. Helping us to not become self centered and to put others first. For the ultimate selfless act please see Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written permission of the owner. Please see myDisclosure Policy.

Chocolate and Christmas go together like strawberries and cream in summer. Add in traditional candy canes and you have an incredible combination. Using a fantastic Classic Brownie Kit makes baking these Peppermint Candy Cane Topped Brownies a super delicious Christmas treat. And don’t worry if you can’t get hold of the kit, there’s a link before the recipe to help you make them from scratch.

Peppermint Candy Cane Topped Brownies

While I enjoy baking from scratch, I am not averse to keeping good quality mixes and baking kits in the kitchen. Using the Classic Brownie Kit to whip up a batch of Brownies, makes the house smell amazing. Adding extra mint chocolate chunks and a topping of crushed candy cane turns these into a festive treat. Especially handy during the busy Christmas holiday season.

Peppermint Candy Cane Topped Brownies

As soon as you bite into these rich chocolate brownies a range of textures hits your mouth. Soft fudgey chocolate brownie, crisp mint chocolate chunks, chewy crushed candy cane all blend together to create a flavour sensation. Perfect for a quick bake when unexpected guests arrive. Welcoming them in with the aroma of baking chocolate. Is there anything better?

Peppermint Candy Cane Topped Brownies

Everything you need to bake delicious Brownies is included in the kit. Yet, if you are unable to get hold of the Classic Brownie Kit then please use the recipe for Chocolate Fudge Brownie Bites. Either halve the recipe, or double the quantity of candy canes, chocolate drizzle and mint chocolate.

Baking should be fun and not stressful. Having some reliable mixes and baking kits in the kitchen cupboard, especially during extra busy times of the year such as Christmas, simply makes sense. Also they make great presents for those who are just learning to bake. As well as being reliable the Complete Brownie Kit is also versatile see my recipe for Chocolate Brownie Raspberry Cheesecake.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

If I Knew You Were Coming provided the Complete Brownie Kit for me to make this recipe. I have not been paid to write this post. All content, opinions and photography are my own. No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Christmas will soon be upon us and among the festive food chocolate plays a prominent role. Whether in advent calendars, selection packs, gold coins or the many foil wrapped, boxed and displayed chocolate treats, it is central to celebration feasting. Therefore these Double Chocolate Chip Iced Buns are the perfect treat to share and enjoy over the holiday season, or any special occasion.

Double Chocolate Chip Iced Buns

Since, if you’re going to make a chocolate bun it really should be THE BEST tasting chocolate bun ever. Light and fluffy, packed with chocolate chips and finished with a thick chocolate icing. These buns tick every box. Not too sweet, not too rich, simply the perfect balance of flavour and texture baked into the very best tasting breakfast bun. Alternatively eaten with coffee as an afternoon treat, these buns need no excuse to be eaten!

Double Chocolate Chip Iced Buns

While these incredible tasting, chocolate packed buns were made with Christmas in mind, there really is no reason at all to stop you baking them at other times. Any chocolate lover would appreciate a birthday breakfast of Double Chocolate Chip Iced Buns. Friends staying, sleepovers, special occasions, all the perfect excuse to bake. Finally, they are made and left to prove overnight, so all that’s left to do is bake and glaze in the morning. Easy.

Double Chocolate Chip Iced Buns

As soon as my chief taste testers, here at Feasting headquarters had tasted these buns, success was proclaimed. Even from the harshest of my critics. Yummy, mmm are there more, escaped from messy chocolate mouths. As for me, the harshest judge of all, well, I am impressed. All of the attempts at making the perfect chocolate swirl bread had paid off. Flavour and texture in perfect chocolate swirled harmony.

250g Milk Chocolate Chips or chopped chocolate – do not use stabilised chocolate chips, as you would for chocolate chip cookies, the chocolate should melt when baked.

Glaze:

250g/9oz Icing Sugar

50g/2oz Cocoa Powder

Method:

Note: I strongly recommend using a stand mixer with dough hook attachment for mixing the dough. The chocolate dough has a high butter content and is extremely sticky. Using a stand mixer ensures thorough mixing of the dough.

Measure the milk into a microwaveable jug and then add the butter broken into small pieces. Zap in the microwave until the milk is slightly warmed. It should feel the same as body temperature. Also the butter will soften and start to melt.

Pour the warmed milk/butter into the bowl of the stand mixer.

Add the yeast, sugar, vanilla extract and both eggs to the bowl.

Next add the flour, cocoa powder and salt.

With the dough hook attached mix slowly until the ingredients are combined into a dough. Continue mixing on medium speed for a further 20 minutes.

Stop the mixer, lift the dough hook and scrape any dough back into the bowl. Cover the bowl with cling film and leave in a draft free place until doubled in size. This first prove may take up to 2 hours.

As soon as the dough is ready, turn out on to a lightly floured worktop. A plastic scraper will help release all of the dough from the bowl.

Using the technique shown in Easy Homemade Cottage Loaf, pull out the dough and press into the centre. Continue around the edge until the dough is neat and smooth.

Roll the dough out until it is 30.5cm D x 35.5cm W (12” x 14”) rectangle.

Sprinkle the chocolate chips/chopped chocolate evenly over the dough.

Making the dough and preparing the chocolate buns.

Rolling from the wide side of the dough, take the front edge, starting at one side, roll and tuck the chocolate and dough. Continue across the front edge of the dough until you have formed the beginning of a roll. Evenly roll the entire dough, tucking and ensuring it is even. Finish with the seam underneath the finished roll.

Using a sharp knife cut off the uneven sides. Divide the roll in half and then cut 5 even potions from each half. Saw through the dough, using the blade to cut through.

Place the buns into a large, well buttered baking tin with deep sides. Alternatively butter 2 deep 8 inch cake tins and place 5 chocolate buns into each. Cover with cling film and refrigerate overnight. The dough will prove very slowly in the cold fridge.

Creating the perfect chocolate swirl.

The next morning remove the chocolate buns from the fridge and allow to come up to room temperature, approximately 30 minutes.

As soon as the buns have warmed place in to the centre of the oven and bake for 30-35 minutes.

While the buns are baking make the chocolate icing glaze. Weigh the icing sugar and cocoa into a large jug. Add approximately 6 tablespoons of hot water and stir to mix. The icing should be thick yet still able to pour. If needed add extra hot water one tablespoon at a time. Note – the icing will thicken on cooling.

Check the buns after 30 minutes. They are baked when the top of the buns are firm and sounds hollow when tapped.

Once baked remove from the oven.

Run a palette knife around the outside edge of the buns, carefully lifting the edge of the buns as you do so.

Place a large board, (I use a chopping board) over the top of the baking tin. Using oven gloves to protect from the heat turn the buns out of the tin.

Again place a serving dish over the board flip over and the chocolate buns will be right side up, ready to be glazed.

Use a knife to gently cut through where each bun joins the next. Move the buns so there is a small gap between them, this ensures the glaze can drip down the sides.

Baking and turning out the buns.

While the buns are still hot pour over the thick, glossy, chocolate icing.

Glazing the Double Chocolate Chip Iced Buns

Serve the buns warm for breakfast as an extra special treat. While these buns are best eaten on the day they are baked they will keep for 2 days in an airtight container. A quick 10 second zap in the microwave warms cold buns ready to eat.

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Make ahead recipes are a fantastic way to enjoy incredible feasts without having to get up early or spend all day in the kitchen. Spending time with family and friends enjoying food together is always more important than being stuck in the kitchen, away from the fun. While it is fun to bake and cook together, not everyone has large, open plan kitchens that make this possible. Therefore having this recipe enables you to serve freshly baked buns with minimal effort.

Would you like more make ahead recipes, here on Feasting is Fun?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Every year I try to make my Father in law’s birthday cake. Since his favourite cake is Classic Coffee Walnut Cake, creating twists on the original are fun. So, this year I switched things up and made a Coffee Pecan Nut Glazed Bundt Cake. Baked in a beautiful Bundt pan and finished with a latte coloured coffee glaze. I am assured that this cake was a big hit.

Coffee Pecan Nut Glazed Bundt Cake

While the nuts may have been switched up, the cake still has to deliver one hundred per cent on flavour. Using espresso powder gives an intense coffee flavour, without being overpowering or bitter. Adding chopped pecans provides crunch against the super moist crumb of the cake. Finally, a simple coffee icing glaze not only picks out the detail of the cake shape, but also provides a first, sweet, coffee bite into the cake.

Coffee Pecan Nut Glazed Bundt Cake

Since a birthday must be celebrated and a celebration demands a cake (or it is just a meeting), baking a beautiful cake is something I take pleasure in. As much as everyone takes pleasure in eating it! Candles, beyond a certain age, most definitely become an option. Yet, a little sparkle adds a special edge. So edible gold glitter, liberally sprayed over provides the ‘wow’ that sets this cake apart from others.

Coffee Pecan Nut Glazed Bundt Cake

Photos were taken with artificial light, never ideal, show this cake as yellow gold. However, in natural light the glaze is a latte colour with a slight shimmer from the glitter.

Note – this recipe uses a 10 cup Harvest Leaf Bundt Pan from Nordicware. Ensure you use a 10 Cup Bundt. I recommend Wilton cake release spray (also available in a bottle, shake and brush on to the cake tin), to ensure the cake releases from the Bundt Pan.

First of all prepare the Bundt pan. Spray with cake release and use a pastry brush to ensure every part of the Bundt interior is completely coated.

Next, in a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.

Now add the eggs, vanilla extract, espresso and yoghurt.

Sift the flour and baking powder into the bowl. Whisk all ingredients together until just combined.

Making the Bundt cake batter.

Finally add the chopped pecans to the cake batter and fold into the mix with a spoon.

Now spoon the pecan studded cake batter into the prepared Bundt Pan. Push the mixture down into the pan so the every part of the intricate mould is filled.

Preparing and filling the Bundt pan.

Place the cake into the centre of a preheated oven and bake for 60 – 70 minutes.

The cake is baked when it is golden in colour and an inserted skewer comes out clean.

Once baked remove the cake from the oven and leave to sit for 10 minutes in the pan.

Then turn the cake out on to a cooling rack and leave to cool completely.

Baking and turning out the Bundt cake.

As soon as the cake is cooled it is ready to decorate.

Sift the icing sugar into a bowl. Add the espresso liquid and enough water to create a thick glaze.

Place the cake, still on its cooling rack, over a clean baking tray.

Due to the addition of coffee in this glaze it forms a crinkle skin quickly. Work quickly, without rushing, when glazing the cake.

Starting at the top of the cake spoon over the thick glaze. Continue spooning the glaze around the cake until the entire cake is covered. If necessary spoon glaze that has dropped through to the tray over the cake, covering any holes in the glaze finish.

Glazing the Bundt cake

As soon as the glaze has stopped dripping and is starting to set transfer the cake to a board or plate.

Dust the cake with edible gold glitter once the glaze has fully set.

Coffee Pecan Nut Glazed Bundt Cake finished with a spritz of glitter.

I couldn’t resist a photograph with fairy lights!

Coffee Pecan Nut Glazed Bundt Cake lit up!

Slice the cake to serve.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

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Baking for others is a great way show you care and treat them at the same time. While a birthday without a cake is unthinkable in many homes, other bakes can also be made. Our youngest daughter usually prefers this Raspberry ChocolatePavlova, for her birthday and our eldest always has two cakes. An ice cream cake and a baked one. Whatever is baked and celebrated with, it contains one thing it’s mass produced copies don’t. Love. The most important ingredient in any bake.

Whatever you are making baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

Please note, no part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Sometimes ideas that seem to come out of nowhere, using simple, on hand ingredients, are the very best. Well that’s exactly how this Dark Chocolate Drizzle Pear Ginger Pavlova came about. Having egg whites left over, I then decided to make a meringue and throw in some chopped stem ginger. Since I knew I had some tinned pear halves in the cupboard they became the topping. Add whipped cream, a dark chocolate drizzle and you have an elegant dessert that looks as sensational as it tastes.

Dark Chocolate Drizzle Pear Ginger Pavlova

Using leftover egg whites to make Pavlova is a really great way to create something incredible. Since they whip up to a much greater volume when not fridge cold, I leave them out on the worktop the night before I need them. While it make seem strange to add white wine vinegar to meringue, it’s use results in a marshmallow, chewy inner. Creating a great texture contrast with the crisp outer shell.

Dark Chocolate Drizzle Pear Ginger Pavlova a celebration centrepiece.

Baking low and slow, dries the outer Pavlova shell, whilst protecting that cloud like inner. While the chopped stem ginger provides hits of warmth in every mouthful. Cool, flavoured whipped cream is the perfect topping for any Pavlova. With soft, yielding pears, drizzled in deep, dark chocolate completing the flavour profile of this dessert.

Layers of crisp, marshmallow meringue, whipped cream and juicy pears.

Glittering, sparkly and beautiful, this dessert is perfect to serve at the end of an elegant dinner party. Also, with Christmas, Thanksgiving and the holiday season coming up, not only do the flavours reflect the colder months of the year, it’s a simple dessert to pull together. Apart from the initial whipping of the meringue, you need do nothing while this beauty bakes away in the oven. Then, it’s really an assembly job, with a little whipping and a ping in the microwave, you have an outstanding dessert to share and wow your guests with.

You will need a large baking tray lined with baking parchment. Draw a 22.5cm/9″ circle, in pencil, on to the baking parchment. Flip the baking parchment over. As soon as the meringue is made stick it down with a little of it. Also an electric whisk, either hand held or using a stand mixer, will make the whole process much easier.

First of all, take the bowl in which the eggs will be whisked and rub the inside liberally with the lemon half.

Now add the egg whites to the bowl.

Whisk on a high speed until the whites are light and voluminous.

Add the caster sugar one tablespoon at a time, continually whisking on a medium/high speed. Whisk for 2-3 minutes between each addition.

As soon as half of the sugar is added, up the amount to 2 tablespoons each time.

Continue whisking until all of the sugar is added and has a glossy sheen.

Stop the whisk and rub a little of the meringue between your forefinger and thumb. If it feels gritty whisk for another couple of minutes.

When the meringue is silky and smooth add the cornflour, white wine vinegar and chopped stem ginger.

Using a large spoon fold the ingredients into the meringue, taking care to knock out as little of the whipped in air as possible.

Spoon the meringue on to the baking parchment.

Creating the ginger meringue base.

Using a palette knife spread the meringue out to fill the circle template.

Slightly build up the sides of the pavlova.

Place the pavlova into the centre of a preheated oven and immediately turn the heat down to 140C/120C fan, 275F, gas mark 1.

Bake for 2 and 1/2 hours.

After the baking time has elapsed turn the oven off and allow the meringue to cool slowly, as the oven cools.

Making and baking the Pavlova.

When the meringue has completely cooled it can be filled and decorated.

Drain the pears from the juice and leave in a bowl to slightly dry out.

Chop up the dark chocolate, place in a heatproof, microwaveable bowl and heat on medium power for 30 seconds at a time. Stir the chocolate after each heating burst. As soon as it starts to melt remove from the microwave and continue stirring until it is fully melted. Set to one side to cool slightly.

Pour the chilled cream into a clean large bowl. Add the sugar, ground ginger and vanilla bean paste.

Whisk the cream until it is thickened, stopping when it is still smooth and floppy.

Remove the meringue from the parchment paper and place on to a plate.

Spoon the whipped cream on to the centre of the pavlova, inside the raised rim.

Drizzle two tablespoons of ginger syrup over the whipped cream.

Arrange the pear halves on top of the whipped cream.

Finally, drizzle dark chocolate over the entire pavlova.

Filling and decorating the Dark Chocolate Drizzle Pear Ginger Pavlova

Finish with a sprinkle of edible gold stars, or alternatively a dusting of edible glitter.

Assemble at the last possible moment. While the meringue can be made earlier in the day or even the night before, whipping cream, melting chocolate and assembly should, at the earliest, take place just prior to serving dinner. Also, any remaining Pavlova should be covered with cling film and eaten within 24 hours.

Since all food tastes better when shared, why not wrap up any leftovers and send them home with your guests?

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Since Christmas is a time for giving, getting together and sharing, why not make and take this meringue to a family gathering, or dinner party. Almost everything can be prepared beforehand. Here are some tips, use thickened cream and bought chocolate sauce. Who’s going to tell? Certainly not me. While this dessert is simplicity itself, a few added cheats are always helpful during a busy time of year. Finally it is the people with whom you share this dessert, that ultimately make it a feast.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

While thinking of what to name this blog, I wanted to express, succinctly, what cooking, baking, eating and sharing meant to me. Feasting is fun sums all of these things up perfectly. Eating a slice of toasted, homemade bread generously spread with butter, for breakfast is a feast in itself. As much as sitting around a groaning, food laden Christmas dinner table, laughing at cracker jokes with family and friends. While adding a twist to recipes that brings the unexpected. Fun! Maltesers Popping Candy Cupcakes fulfill everything Feasting is Fun stands for.

Maltesers Popping Candy Cupcakes

Vanilla sponge cupcakes topped with a swirl of vanilla buttercream and finished with a trio of Maltesers and a sprinkling of chocolate covered popping candy. A pretty, sweet treat that delivers a fun surprise. Popping candy is such a fun addition to any bake. Especially if you don’t warn those parting in this feast. Food that is fun is certainly the best kind.

Maltesers Popping Candy Cupcakes

Since these cupcakes are so easy to make, with no complicated techniques, they can be whipped up, literally, in moments. The recipe makes 12 cupcakes, which is perfect for a quick bake. Yet, it is easily doubled to cater for larger celebrations, such as birthday parties, or cheering up work colleagues on a Monday morning. Most of all, they are utterly delicious, with extra fun sprinkled on.

Maltesers Popping Candy Cupcakes

While the suggestion isn’t to bake and eat cupcakes everyday, I also strongly believe that a special occasion is not the only reason needed to make and eat them. Coffee mornings, the end or indeed middle of an audit at work, showing appreciation, are all good reasons to bake. Most especially bake these fun, tasty, flavour exploding cupcakes.

A quick note: When using coloured cupcake cases it really is worth choosing a good make. The cases used here are from a mixed set by Kitchen Craft. During the baking process they do not bleach and lose their colour. Also, I recommend a #2D drop flower decorating tip available fromWilton. This tip creates deep swirls when piping and is ideal for creating a piped rose.

First of all, line a deep cupcake or muffin tin with cupcake cases.

Next into a large bowl add the butter, sugar and salt. Whisk until fully combined, light and creamy.

Add the vanilla extract and whisk thoroughly.

Now add the eggs, flour and baking powder. Whisk slowly until everything has come together and no lumps are present. Over whisking will create a tough cake crumb.

Scoop a dessert spoonful of cake batter into each cupcake case.

Place the cupcakes into the centre of the preheated oven and bake for 25-30 minutes.

Making the vanilla cupcake batter.

The cupcakes are baked when they are golden in colour and spring back from a light touch.

As soon as they are baked remove from the oven.

Transfer the cupcakes to a cooling rack.

While the cupcakes are cooling make the buttercream frosting.

Into a large bowl add the icing sugar, butter, vanilla and hot water. Whisk together until very light and creamy.

Transfer the whipped buttercream to a piping bag fitted with a #2D Wilton piping tip.

Cupcakes baked and vanilla buttercream made.

As soon as the cupcakes are completely cooled they can be decorated.

Starting in the centre of a cupcake pipe a swirl in the shape of an ‘e’. Continue round creating a rose. Continue piping around and up for a deeper buttercream topping.

Cupcakes have withstood time and not lost their appeal. Since they are individual, whole cakes, who wouldn’t enjoy one? Available in an endless number of flavour and frosting combinations, they are perfect for sharing. Also, they are easier to handout and share, in some cases, than a large, cut cake. However you enjoy them, remember that they always taste better when shared.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see myDisclosure Policy.

Every so often I create a recipe, that is not only delicious, yet also can be used in many different ways. These Hot Chocolate Fudge Sauce Covered Profiteroles are an example of one way in which it is used. Light choux buns, filled with sweetened, whipped cream and draped in dreamy, hot, chocolate fudge sauce. Complete with hidden ingredient, the sauce raises the game of whatever dessert it adorns.

Hot Chocolate Fudge Sauce Covered Profiteroles

Choux pastry is incredibly easy to work with. Fear not, I will walk you step by step through the making and baking process. First of all the dough is cooked in a saucepan and then, after the addition of beaten eggs Piped into small buns. Hot water, present in the recipe, creates steam during the baking process, causing each choux bun to puff up. Creating a hollow centre that is perfect for filling.

Golden, puffed choux buns, ready for the hot chocolate fudge sauce.

Choux pastry on its own is rather bland. Yet it is a brilliant carrier of flavours. While each bun is filled first of all with sweetened, whipped cream, the draping and drizzling of hot chocolate fudge sauce gives each bun a perfect flavour hit. Resulting in a finger licking dessert that will keep you coming back for more.

Hot Chocolate Fudge Sauce Covered Profiteroles

While the profiteroles can be made a few hours ahead, as can the sauce. Assembly should take place as close as possible to serving. Doing so keeps the profiteroles light and crisp. If left for a while they can become soggy. Also the hot sauce should ideally be poured over as they are served. However, left over, sauce covered profiteroles taste incredible when sneaked from the fridge the day after making! A post party fridge raiding feast!

Hot Chocolate Fudge Sauce Covered Profiteroles

Ideally served with a spoon and fork, there will always be occasions when cutlery is not needed. Like here, during a photo shoot.

Into a large, heavy bottomed pan add water, butter and salt. Place over a medium heat until the butter is completely melted into the hot water.

Keeping the saucepan over a low heat, dump the flour straight into the hot, buttery water and immediately beat with a wooden spoon. Continue stirring until all lumps have disappeared.

Creating the flour, water and butter choux pastry base.

While the flour is being beaten it also cooks slightly.

As soon as the dough is lump free remove from the heat and allow to cool slightly.

While cooling, crack the eggs into a jug and weigh them. Make a note of the weight. If it is more than 5% or 233g, than the weight of eggs stated you may not need all of the eggs. Beat the eggs together and pour any excess egg into a separate container.

As soon as the flour dough has cooled slightly pour in half of the beaten eggs and stir continuously with a wooden spoon. When the eggs begin to incorporate into the mix add the remaining eggs from the jug.

Keep beating with the wooden spoon until you have a smooth, sticky paste.

Spoon the choux pastry dough into a piping bag, fitted with a 1cm round nozzle.

Eggs added to the choux pastry base, beaten in and spooned into a piping bag.

Pipe 2.5cm/1 inch rounds on to the baking parchment. Using a clean, damp finger press down any peaked tops on the piped profiteroles. Allow space between each profiterole as they will expand while baking.

Place the baking trays into the preheated oven and bake for 20 minutes.

Check after the initial baking time. Each profiterole should be golden, with a firm outer. Bake for a further 5-10 minutes if necessary.

Piped profiteroles before and after baking.

Once fully baked remove from the oven. Taking care, as they will be very hot, cut or snip a 1cm hole on the side of each profiterole. Doing so allows any steam to escape.

Place the baking trays back into the oven and bake for a further 5 minutes.

Remove the crisp, dried profiteroles from the oven and immediately place them on to a cooling rack.

A small slit allows any steam to escape, then cooled on a baking rack.

Allow the profiteroles to fully cool before filling.

To make the sweetened whipped cream, pour the cream, vanilla bean paste and sugar into a large bowl. Whisk until the cream has thickened but not become dry and stiff.

Fit a piping bag with a 1cm round nozzle and fill with the sweetened, whipped cream.

Pushing through the slit made earlier, fill each profiterole with cream.

Whipping cream and filling each profiterole.

Making the Hot Chocolate Fudge Sauce:

Fill a small saucepan with 2.5cm/1 inch of water. Put a heatproof bowl on top of the saucepan, taking care to ensure the base of the bowl does not touch the water. Place over a medium heat.

Place the cream and broken up milk and dark chocolate into the bowl. Do not add the Rolo’s at this stage.

Stir constantly until the chocolate is completely melted and combined into the cream.

Now add the Rolo’s and stir continuously until it becomes a slightly thicker, smooth sauce.

Making the Hot Chocolate Fudge Sauce.

To keep the sauce warm, for example to serve dessert after dinner, turn the heat down to very low, add extra water to the saucepan as needed. Keep the bowl on top of the saucepan and stir thoroughly when ready to serve.

When ready to serve, either portion the profiteroles, as in the photos above and spoon a generous amount of sauce over them.

Hot Chocolate Fudge Sauce Covered Profiteroles served in a deep bowl.

Alternatively, place each of the cream filled profiteroles into a deep bowl and pour over the Hot Chocolate Fudge Sauce. Ideal for buffets or serve yourself occasions.

Hot Chocolate Fudge Sauce Covered Profiteroles

Hot Chocolate Fudge Sauce Covered Profiteroles are the ultimate sharing food. Eating as soon as possible after making should not be a problem.

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Hot Chocolate Fudge Sauce, pour it over profiteroles, spoon it on to ice cream, use to cover as cake such as this Dreamy Chocolate Fudge Cake. One incredible tasting, easy to make Sauce that can be used in a variety of ways. Recipes such as this create the backbone of our cooking repertoire. What would you create using this recipe?

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this blog post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.